HASH-STUFFED BAKED POTATOES
4 large baking potatoes (10 to 12 ounces each)
1 (15 ounce) can corned beef hash
4 eggs (cooked as desired), for serving
Preheat oven to 350 degrees F.
Cut thin slice from top of each (raw) potato. Using melon baller, scoop out insides of each potato, leaving a 1/2-inch-thick wall.
Fill each potato with about 1/2 cup of corned beef hash. Place filled potatoes on lightly greased baking sheet.
Bake 55 minutes or until potatoes are tender when pierced with fork.
Prepare eggs as desired. Arrange on top of potatoes.
Makes 4 servings
Source: Recipe booklet: Breakfast Brunch, Favorite All Time Recipes Booklet, 1992
4 large baking potatoes (10 to 12 ounces each)
1 (15 ounce) can corned beef hash
4 eggs (cooked as desired), for serving
Preheat oven to 350 degrees F.
Cut thin slice from top of each (raw) potato. Using melon baller, scoop out insides of each potato, leaving a 1/2-inch-thick wall.
Fill each potato with about 1/2 cup of corned beef hash. Place filled potatoes on lightly greased baking sheet.
Bake 55 minutes or until potatoes are tender when pierced with fork.
Prepare eggs as desired. Arrange on top of potatoes.
Makes 4 servings
Source: Recipe booklet: Breakfast Brunch, Favorite All Time Recipes Booklet, 1992
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